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From the chef

Pursuing The Childhood Dream Of Becoming A Sushi Chef

Born in 1964 in Chiyoda-ku, Tokyo, the chef saw the skills of a sushi chef close-up since early childhood as his mother’s side’s family business was a sushi restaurant. He aspired to become a cook growing up and after finishing school, started working at a sushi restaurant. Later, he worked at a sushi restaurant in a hotel and other high-end restaurants to hone his skills in the Edo-mae style. He now works at Senzushi. With an uncompromising attitude, he only procures the highest quality ingredients. They are prepared with his continuously refined skills as a Edo-mae chef and served to the customers.